Pureed Cauliflower Soup with Coriander
This soup is a simple, warming dish for the winter months. Once the prep is done, it will take 20 minutes from start to finish. Like all soup, it tastes even better the next day.
Ingredients:
2 tablespoons unsalted butter, or the same amount of vegetable or olive oil
1 medium onion
2 tablespoons dry sherry or white wine
1 medium head cauliflower (about 2 pounds), stems discarded and florets cut into bite-sized pieces (about 5 cups)
2 cups low-sodium chicken or vegetable broth
1 teaspoon sea salt
Fresh black pepper
1 teaspoon ground coriander
1/2-3/4 cup whole milk
2 teaspoons minced fresh chives, or minced parsley
Directions:
Heat butter or oil in large saucepan over medium-high heat. Add onion; saute until golden, about 5 minutes. Add sherry and cauliflower; stir-cook until sherry evaporates, about 30 seconds.
Add stock, salt, pepper to taste and coriander to saucepan; bring to boil. Reduce heat to simmer; cover and cook until cauliflower is tender, about 12 minutes.